Homemade tagliatelle + 1 easy recipe to enjoy

Do you think it is difficult to have fresh pasta from our own hands? With Christoforos Peskia’s advice and a good pasta machine it becomes a piece of cake. Bonus an easy recipe with cherry tomatoes, to enjoy them immediately.

• 20′ preparation
• 5′ cooking
• 15′ waiting
• Total: 40′

Materials

Servings: 4

For the basic pasta dough

• 500 gr. hard flour
• 5 eggs at room temperature

For the tagliatelle with cherry tomatoes and basil

• 500 gr. homemade tagliatelle
• 2 cloves of garlic, melted
• 100 ml olive oil
• 500 gr. cherry tomatoes, halved
• 1 pint. tea basil leaves, chopped
• salt, freshly ground pepper
• 200 gr. Parmesan cheese, grated

Procedure

Dough for pasta

• We prepare the materials on the workbench. Weigh the flour and take the eggs out of the fridge 10 minutes before using them, so they are at room temperature.
• Pour the flour into a large stainless steel or clay bowl or onto a clean work surface. Make a well in the center of the flour and break the eggs into it.
• Gently break the yolks with a fork. Slowly incorporate the eggs, working from the outer perimeter towards the center. Continue until the dough becomes pliable and soft. We finish by making a ball of dough.
• Transfer the dough to a floured work surface and continue kneading for 20 minutes or until the dough is soft and elastic and does not stick to the hands. We work the dough by turning it up and down frequently, so that it is “worked” from all sides.
• Wrap the dough in a cotton kitchen towel and let it “rest” for 15 minutes in a cool place. This particular dough does not need a refrigerator, because it does not contain butter. But if it is very hot, it is better to leave it for 10 minutes in the refrigerator.
• Roll out the dough with a rolling pin or rolling pin into a rectangular rectangle, as thin as possible. We are not disappointed if we do not succeed on the first try. We just shape it with a knife.
• It is ready to be machined or opened by hand (see secret).
• We pass the dough through the machine. Pasta machines usually have five “positions”, which determine the thickness of the dough. The first time we pass it from the position given by the thickest leaf. Remove the resulting sheet from the machine, lightly flour it and fold it a second time. Roll it again with the rolling pin and put it back in the machine at the second thickness position. It will come out a little thinner. We repeat the process as many times as necessary to achieve the desired thickness.
• One point that needs attention is to “guide” the sheet as it comes out of the machine, supporting it from below with our hand so that it does not fall into a double layer and stick. When the sheet reaches the desired thickness, we leave it for a while and adjust the part we want to the machine, to make the pasta of our choice (for example, lasagna, spaghetti, tagliatelle or whatever else we like).

Tagliatelle with cherry tomatoes and basil

• Boil the tagliatelle in plenty of boiling salted water for 2-3 minutes and strain them making sure to keep about 300 ml of the boiling water.
• Meanwhile, in another pot, wide and large, or in a large pan, sauté the garlic in half of the measured olive oil over high heat for 20 seconds. Add the cherry tomatoes and salt and cook over medium heat for about 3-4 minutes, until they release liquid.
• Add the pasta to the pot with the cherry tomatoes along with 200 ml of the reserved liquid. Continue boiling for another 2-3 minutes, stirring gently. (If we want it juicier, add the rest of the liquid). The pasta should absorb all the liquid and brown slightly.
• Remove from the heat and add the remaining oil and basil, season with salt and pepper and mix. Serve and sprinkle with cheese.

Secrets

OPENING A SHEET BY HAND

1. Lightly flour the work surface.
2. Roll out the dough with the rolling pin into a rectangular rectangle.
3. Remove the flour with a brush, so that the dough can stick in the next step.
4. We fold it into an envelope. So we have a square.
5. We flour again slightly and turn the square over, so that the dough is worked on all sides.
6. We follow the same process again, until we reach the desired thickness of the dough.
7. Dust the sheet with flour, roll it up (without tightening it) and cut it into 2 cm wide slices, thus forming the tagliatelle.

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